Recipe of The Week: Crispy Buffalo Wings

Ingredients

• 1.5kg chicken wings or drumsticks
• 5 teaspoons baking powder
• 0.75 tsp salt (ideally flakes)

Sauce

• 4 tbsp (60g) unsalted butter, melted
• 125ml Tubby Toms Hot Sauce
• 1 tbsp brown sugar
• 0.25 tsp salt

Blue Cheese Dip

• 60g crumbled blue cheese
• 120g sour cream
• 60g mayonnaise
• 1 small garlic clove, crushed
• 15–45ml milk (to loosen)
• 30ml lemon juice
• 2g fine sea salt
• Freshly ground black pepper

Method

Preps in 15 mins. Cooks in 1hr 10mins. Serves 6

• Preheat the oven to 250°F/120°C (all oven types). Put one oven shelf in the lower quarter of the oven and one in the top quarter.
• Line the tray with foil. Put a rack on the tray then spray the rack with oil.
• Toss wings. Place wings in a large bowl. Sprinkle over baking powder and salt. Use hands to toss well (or shake in ziplock bag) to coat wings evenly.
• Bake 30 minutes on low temp. Place the wings skin-side up on the rack (OK if snug, they shrink). Bake on the lower shelf in the oven for 30 minutes.
• Bake 40 minutes on high. Move the tray up to the higher shelf and turn the oven up to 425°F/220°C (all oven types). Bake for a further 40 to 50 minutes, rotating the tray halfway. The wings do not need to be turned over. They are ready when dark golden brown and the skin is very crispy.
• Toss in sauce. Transfer the wings into a large bowl. Pour over sauce and toss to coat. Alternatively, serve wings plain with Buffalo sauce for dipping.
• Serve immediately with Blue Cheese Dip (for both wings and celery sticks dunking!).